Johnson Herb-Roasted Chicken Thighs

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs with a crisp skin, roasted with rosemary and garlic. This American-inspired chicken recipe, ready in about 50 minutes, pairs Chicken thighs, Olive oil, Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 American cuisine 380 cal/serving

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Ingredients

8, skin-on, bone-in Chicken thighs
3 tbsp Olive oil
2 tbsp, chopped Fresh rosemary
4, smashed Garlic cloves
1 1/2 tsp Kosher salt
1 tsp Black pepper

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Instructions

Step 1: Pat 8 skin-on, bone-in chicken thighs dry with paper towels, then rub with 3 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 2 tbsp chopped fresh rosemary.
Step 2: Arrange thighs skin-side up in a single layer in a roasting pan, nestling 4 smashed garlic cloves around them, then preheat oven to 425°F (220°C).
Step 3: Roast for 35-40 minutes until skin is golden brown and crispy and internal temperature reaches 165°F (74°C), turning once halfway through cooking, then let rest for 10 minutes before serving.